Ricotta

Ricotta is an Italian fresh cheese made from whey, most commonly from cow's milk, but also from sheep, goat or buffalo milk. It has a soft, creamy texture and a mildly sweet, delicate flavour. In Italian cuisine it is widely used as a filling for lasagne, cannelloni, ravioli and other pasta dishes, as well as in desserts such as tiramisu or cannoli. It is also excellent in savoury tarts, stuffed vegetables or light spreads. Compared to quark or cottage cheese, ricotta is softer and less tangy. It is sold fresh in tubs and should be consumed shortly after opening.